Good morning! Today Cindy, Annie, and I have invited three friends to share their best Thanksgiving side dishes with us. I’m sharing my Autumn Caesar Salad with kale, pomegranate and pumpkins seeds, and home-made croutons.
But first, let me show you our simple Thanksgiving table in San Francisco. It’s small with just our immediate family. My mom has been in and out of the hospital in San Diego with serious complications from her broken hip surgery. It’s touch and go day to day and really hard on her and my sister, Teresa.
So, for Thanksgiving, we thought we should avoid a lot of commotion around my mom. She will have my brother and sister with her though. And I am going down to San Diego on Monday to spend some time with her. It’s better that she is home. I’m getting another Covid test before I see her.
Simple Thanksgiving Table Setting
Let’s count our blessings during this tough time!
Autumn Caesar Salad with Kale, Pomegranate, Pumpkin Seeds, Home-made Croutons
You can use grated or shaved parmesan cheese (we do it both ways) and delete or replace the seeds with pinenuts or sunflower seeds. I like the pumpkin spiced pumpkin seeds at Trader Joe’s but they don’t ways have them in stock.
This recipe, with its Autumn slant, makes a great addition to your Thanksgiving meal.
- 2 to 3 cups cubed french bread
- drizzle olive oil
- sprinkle sea salt and pepper
- 1/2 cup parmesan cheese (1/4 for the dressing and 1/4 cup to sprinkle on the salad)
- 1 juice and zest lemon
- 1 tbsp Dijon mustard
- 2 anchovy fillets (if desired)
- 1 tsp Worcestershire sauce
- 1 pinch Kosher salt
- 1/3 cup olive oil
- 2 cloves chopped garlic
- 1 package baby kale or kale with tough stems removed and chopped
- 1/4 cup spiced or roasted pumpkin seeds
- 1/4 cup pomegranate seeds
Preheat oven to 400 degrees. Toss the bread cubes in the olive oil and sprinkle with salt and pepper. Bake in oven until toasted golden brown about 10 minutes...but keep an eye on it!
In the bowl of a food processor, combine 1/4 cup Parmigiano, lemon zest and juice, garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
In a large bowl, toss the kale with the croutons, pumpkin and pomegranate seeds, and two-thirds of the dressing or more if necessary. Sprinkle with the remaining Parmesan cheese.
I simply placed mums, chamomile, and eucalyptus from the grocery store in our everyday tumbler glasses. They are low arrangements so you can see over them.
The white plates are old…purchased on vacation in San Miguel de Allende, Mexico.
That’s my Autumn Caesar Salad let’s get motivated to make these other delicious side dishes!
Kale Caesar Salad with Pomegranate Seeds ~ Classic Casual Home
Corn Bread Stuffing with Andouille Sausage and Peppers ~ Cindy Hattersley
Roasted Fall Vegetable Salad ~ CatwithaK Cooks
Wild Rice With Cranberry and Pecan ~ Pinecones and Acorns
Cheesy Herbed Potato Stacks ~ Sheri Silver
Mini Pumpkin Pies With Specaloos Crust ~ Most Lovely Things